Lemon and poppy seed tart

direction

• 1. step 1For the pastry, combine the flour, butter, sugar, and a pinch of fine salt in a food processor until the mixture resembles fine crumbs. Alternatively, use your fingertips to rub the butter into the flour, then stir in the sugar and salt. Gently pulse the poppy seeds to mix, then add 1 tablespoon of ice-cold water until the pastry begins to set.
  2. step 2Tip the pastry into a 9-inch round loose-bottomed tin. Using your fingers or the back of a spoon, press the pastry firmly into the bottom of the tin and 3 cm above the sides of the tin, trimming and trimming the edges as needed. Chill for 30 minutes to firm up.
  3. step 3Preheat the oven to 170°C (150°C fan) mark 3 with a large baking sheet (see intro). To make the filling, combine lemon juice, eggs, caster sugar, and cream in a large bowl. Pass through a fine sieve into a jug, add the lemon zest and whisk.
  4. step FourCarefully remove the baking sheet from the oven, place the pastry case mold on top and pour the filling. Return to the oven and bake for 40 minutes or until the filling is firm but still slightly wobbles when you tap the tin. Leave it in the mold until it cools completely.
  5. step FiveTransfer to a plate or board, dust lightly with powdered sugar, slice and serve.